Study on Creep Properties of Japonica Cooked Rice and Its Relationship with Rice Chemical Compositions and Sensory Evaluation
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Su-qiang Chang
Creep properties of four varieties japonica cooked rice were tested using a dynamic mechanical analyzer (DMA Q800). The creep curve was described by Burgers model. The creep process of japonica cooked rice mainly consisted of retarded elastic deformation, ?R and viscous flow deformation, ?V, and negligible instantaneous elastic deformation, ?E. The retarded elastic modulus, ?2, relaxation time, ?, and the viscosity coefficient, ?1, of the cooked rice according to the Burger model were estimated through nonlinear regression. The effect of the chemical compositions on the rheological parameters based on creep behavior of cooked rice was assessed. Correlation analysis indicated that the retarded elastic modulus, ?2, had positive correlations with protein (r = 0.952, P = 0.048). The relaxation time, ?, had negative correlation with protein content (r = -0.909, P = 0.091). The viscosity coefficient, ?1, was negatively correlated to amylose (r = -0.915, P = 0.085). The analysis between creep parameters and sensory evaluation showed that the viscosity coefficient, ?1, positively correlated to stickiness and total evaluation of cooked rice. So it can be used to evaluate the eating quality of cooked rice.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
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- Fractionation of Skim Milk by an Integrated Membrane Process for Yoghurt Elaboration and Lactose Recuperation
- Performance Evaluation of Absorbent Materials in Evaporative Cooling System for the Storage of Fruits and Vegetables
- Efficiency of Electrolyzed Oxidizing Water for Inactivation of Salmonella spp. and Inoculated Shell Eggs
- Physicochemical and Functional Properties of Cultivars of Irish Potato and Cassava Starches
- Development of a Sterilized Mixed Herbal Drink Product
- Drying Kinetics of Lima Bean (Phaseolus lunatus L.) Experimental Determination and Prediction by Diffusion Models
- Study on Creep Properties of Japonica Cooked Rice and Its Relationship with Rice Chemical Compositions and Sensory Evaluation
- Modeling of the Soybean Grains Hydration by a Distributed Parameters Approach
- Investigation on Acid Hydrolysis of Inulin: A Response Surface Methodology Approach
- Study of the Rheological Parameters of Honey Using the Mitschka Method
- Production of Cellulolytic Enzymes by Anaerobic Fungi Cultivated in Different Conditions
- Statistical Modelling of Gluten Production by Varying Mixing Time, Salt and Water Levels During Dough Mixing
- Critical Review
- Optimization of Osmotic Dehydration of Radish in Salt Solution Using Response Surface Methodology
- Shorter Communication
- Co-Production of Betacyanine and Eau-De-Vie from Red Beets (Beta vulgaris)
- Effect of Guar Gum on Dough Stickiness and Staling in Chapatti-An Indian Unleavened Flat Bread
- Retention of Lysine in Foods Processed with Microwave and Conventional Heating
